Beer And Cheese Potato Chowder Crock Pot Recipe

Ingredients for Beer And Cheese Potato Chowder Crock Pot

• Russet Potatoes
• 1 large onion, diced
• 2 stalks celery, diced
• 1 large carrot, diced
• Garlic Clove
• 1 teaspoon black pepper
• Chicken Broth
• 1 cup beer (stout or porter recommended)
• 1 cup shredded cheddar cheese
• ½ cup heavy whipping cream
• 4 slices rye bread, cut into 1-inch cubes

How to Make Beer And Cheese Potato Chowder Crock Pot

1. Dice 1 large onion, 2 stalks celery, and 1 large carrot. Mince 2 cloves garlic.
2. Peel and cube 2 lbs Yukon Gold potatoes.
3. In a 3-4 quart slow cooker, combine potatoes, onion, celery, carrot, garlic, and 1 teaspoon black pepper.
4. Gently stir to combine.
5. Pour in 4 cups beef broth and 1 cup beer (a dark beer like stout or porter works well).
6. Cover and cook on low for 6-8 hours, or until potatoes are very tender.
7. About 10 minutes before serving, coarsely mash some of the potatoes using a potato masher or fork. Leave some chunks for texture.
8. Stir in 1 cup shredded cheddar cheese and ½ cup heavy whipping cream.
9. Stir until cheese is melted and the chowder is heated through.
10. (Optional) For extra richness, stir in 2 tablespoons of butter.
11. To make rye croutons:
12. Preheat your oven to 350°F (175°C).
13. Cut 4 slices of rye bread into 1-inch cubes.
14. Toss the bread cubes with 1 tablespoon olive oil and a pinch of salt.
15. Spread in a single layer on a baking sheet.
16. Bake for 15-20 minutes, or until golden brown and crispy.
17. Ladle chowder into bowls and top with the crispy rye croutons.